How to make Kele aur Sabudane ki Kheer - A unique combination of ripe bananas and sago to a delightful kheer.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Ripe Banana (पका हुआ केला), Sago
Cuisine : Indian
Course : Desserts
Kele aur Sabudane ki Kheer Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Desserts recipes like Badam Payasam, Toffee Banana Split, Chenna aur Chawal ki Kheer, Fruit Cocktail.
Prep Time : 6-10 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kele aur Sabudane ki Kheer Recipe
Ripe Banana 4
Sago soaked 2 cups
Milk 1½ ltr (7½ cups)
Oil 1 tablespoon
Chironji / charoli 2 tablespoons
Slivered almonds 1 tablespoon
Slivered pistachios 1 tablespoon
Sugar 1/2 cup
Green cardamom powder a pinch
Rose petals for garnishing
Method
Step 1
Heat milk in a deep non-stick pan on high heat. Once it comes to a boil, reduce heat and simmer till it reduces to half the original quantity.
Step 2
Heat oil in another non-stick pan, add chironji, almonds, pistachios and sauté for 1-2 minutes.
Step 3
Add sago to the milk and mix. Slice bananas and add to the milk. Add sugar, green cardamom powder and mix well. Simmer for 3-4 minutes.
Step 4
Add the sautéed nuts and mix well.
Step 5
Transfer into a serving bowl and garnish with rose petals. Serve.
